Lunch Recipe: Mexican street corn chicken tacos

Mexican Street Corn Chicken Taco

Shelly Xu
Course Lunch
Servings 4


For the Chicken:

  • 1 lb ground chicken breast
  • 1 tablespoon fajita seasoning
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Street Corn:

  • 1 tablespoon olive oil
  • 1 can of sweet corn drained
  • 1 teaspoon chili powder more to taste
  • Juice of 1/2 lime
  • Cotija cheese crumbled
  • 1 tablespoon chopped cilantro
  • Salt and pepper to taste
  • “Street Taco”-size corn tortillas approx 4.5” round

For the Spicy Mayo Dressing:

  • 1/4 cup light mayo
  • 1/4 teaspoon cumin
  • 1/2 teaspoon paprika
  • Juice of 1/2 lime
  • 1 teaspoon Sriracha or desired hot sauce


For the Chicken:

  • Heat olive oil in a skillet over medium heat until hot.
  • Add ground chicken and sprinkle with seasonings. Break up with a spatula or wooden spoon and cook through.
  • Add to corn tortillas

For the Street Corn:

  • Heat olive oil in a large skillet over medium heat until hot.
  • Add the drained corn and sprinkle with seasonings.
  • Cook, stirring occasionally, until lightly browned.
  • Add lime juice, crumbled Cotija cheese and chopped cilantro.
  • Add on top of chicken tacos with spicy mayo dressing or enjoy as a side dish.

For the Spicy Mayo Dressing

  • Mix all of the ingredients together to your desired level of spice and drizzle on top of assembled tacos.

Nutritional Facts

Main nutrients : Vitamin B, Magnesium, Potassium and Zinc
Per serving :
Calories 320
Total Fat 17g
Saturated Fat 1 g
Cholesterol 80 mg
Carbohydrates 10 g
Added Sugar 0g
Sodium 620 mg
Protein 25 g

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